Khatii Meethi Mahni | How to make Khatii Meethi Mahni

By Mandeep hundal  |  5th Sep 2016  |  
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  • Khatii Meethi Mahni, How to make Khatii Meethi Mahni
Khatii Meethi Mahniby Mandeep hundal
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About Khatii Meethi Mahni Recipe

Dham is a must have Himachali food. Mahni is incomplete without the black dal, chana dal, rice and zarda.

Khatii Meethi Mahni is a delicious dish which is liked by people of all age groups. Khatii Meethi Mahni by Mandeep hundal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Khatii Meethi Mahni at many restaurants and you can also prepare this at home. This authentic and mouthwatering Khatii Meethi Mahni takes 10 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Khatii Meethi Mahni is a good option for you. The flavour of Khatii Meethi Mahni is tempting and you will enjoy each bite of this. Try this Khatii Meethi Mahni on weekends and impress your family and friends. You can comment and rate the Khatii Meethi Mahni recipe on the page below.

Khatii Meethi Mahni

Ingredients to make Khatii Meethi Mahni

  • pumpkin (orange) 1/2 kg, peeled and diced
  • Saunf/ fennel 1 tsp
  • Red chillies 2-3
  • green chillies 2-3, chopped
  • hing a pinch
  • tamarind 200 gm
  • Gudh 1/2 cup
  • besan 2 tbsp
  • turmeric powder 1 tbsp
  • Garam masala 1/2 tsp
  • salt to taste

How to make Khatii Meethi Mahni

  1. Soak the tamarind and make a paste with water (4 cups).
  2. Heat oil, add in the hing, saunf, red chilli, green chilli, pumpkin, salt and turmeric. Cover and cook for 10 -12 minutes.
  3. Take a cup of tamarind water, add in the besan and mix till there are no lumps.
  4. Once the pumpkin is cooked, add the tamarind water and besan into it. Stir till the besan is cooked, then add the gudh and mix well so that it melts.
  5. The mahni is ready to be eaten with dals and rice.

My Tip:

You can adjust the gudh and tamarind according to taste.

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